Crispy Salmon Tacos
Homemade tacos with a twist and a perfect mid-week meal for the whole family.
Preparation time
20 minutes
Cooking time
15 minutes
Serves
4
Ingredients
- 400g Fresh Salmon, skin off
- 2tsp Cajun seasoning
- 3tbsp Plain Flour
- 2 Eggs beaten
- 75g Breadcrumbs
- 8 Corn Tortillas
- For the Naked Slaw:
- 1 small Fennel, finely shredded
- 50g Red Cabbage, finely shredded
- 1 Carrot, finely shredded
- 1tsp Toasted Sesame Seeds
- 2tsp Sesame Oil
- Juice of a Lime
- 1tsp Fish Sauce
- 1tbsp Olive Oil
- For the Sauce:
- 3 Opies Cocktail Gherkins roughly chopped
- 1 Red Chilli, de-seeded and chopped
- 3tbsp Mayonnaise
- 10g fresh Chopped Coriander
- Juice of 1 Lime
Method
- Pre-heat your oven to 190°C.
- Take the salmon and cut into strips. Ideally you need two per taco, so 16 strips of salmon.
- Place the flour in one bowl, egg in another and breadcrumbs in another. Sprinkle the Cajun seasoning over the salmon, making sure each strip has a little seasoning on. Roll each strip in flour, then in the egg and finally in the breadcrumbs.
- Deep fry the salmon in some hot oil for about 3 minutes. Or if you’d prefer to bake it, place the breaded salmon on an oiled tray and cook for about 10 minutes, turning half way through.
- To make the naked slaw, toss the shredded vegetables together with the sesame oil, lime juice, fish sauce and olive oil, then leave to one side.
- For the sauce, whiz the ingredients with a hand blender until smooth.
- To serve, place some of the naked slaw into a corn tortilla, top with a couple of salmon strips and finish with the sauce and a squeeze of lime.
Hints and tips: Any white fish can be used to replace the salmon, such as seabass or cod.
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